1 Can (14 0z) coconut milk [preferably first press]
2 egg yolks
1 Tbsp melted grass fed salted butter
1/8 tsp sea salt
2 Tbsp rum
1 tsp cinnamon
½ Tbsp molasses
1 Tbs Raw Honey
3 ripe bananas
Blend all ingredients in a food processor or blender till
it’s like a smoothie consistency
Pour into your ice cream maker and let go for 45 min. Since
this recipe uses alcohol the end product will be softer and that it will take
longer to freeze as alcohol lowers the freezing point of anything it’s added
to.
Transfer it to a glass or stainless steel bowl and serve if
you like it soft, or put in freezer for an additional 30 minutes or longer for
desired consistency.
Serve with sliced bananas on top – YUM!!
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